Gluten-free Vegan Almond Apple Breakfast Mug Cake

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Baked

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Microwaved, with crumbled pecan

Nothing is better than a leisurely breakfast on a lazy Sunday morning .  You start with your coffee or tea, then you peel some ripe fruit and contemplate what to cook while eating it.  You look at the Sunday paper or surf on your favorite food site until you feel inspired to move out of your chair and saunter into the kitchen. 

After my second cup of tea and a mango, I decided that I wanted to make something special, but not work too hard.  After all, it’s Sunday.  I found a mug cake recipe on skinnytaste.com and tweaked it.  These healthy vegan mug cakes were simple and quick to make — you can literally make them in five minutes.  And they are absolutely yummy!  

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Gluten-free Almond Apple Breakfast Mug Cake

Ingredients for the Cake:

3 tbsp almond flour

3tbsp oat bran

1/2 tsp baking powder

1/8 tsp salt

4 oz no sugar added apple sauce

1/2 tsp pure vanilla extract

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Ingredients for the topping:

1/2 tsp cinnamon

4 tsp brown sugar or xylitol

4 tsp apple sauce

Tiny pinch salt

4 tsp coconut oil

A pinch of corn starch

Crumbled pecans or walnuts (optional)

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Preparation:

Grease 2 small mug or 4 small ramekins and set aside. In a small bowl, combine all cake dry ingredients, then add all cake liquid ingredients and stir. Transfer the cake batter to the prepared mugs or ramekins, then spoon the streusel evenly on top.

Either bake at 350F for 14 minutes or until a toothpick comes out clean OR cook in the microwave until a toothpick comes out clean. (Microwave times will vary depending on wattage.)

I nuked mine in the ramekins for 70 seconds each while Audrey baked hers in the toaster oven.  We tried each other’s cake and they taste quite the same.  If you use a small mug instead of a small ramekin, you will probably need 90 seconds to 100 seconds.  Start with a shorter time and poke a toothpick in the cake to see if it’s done.  If not, add another 10 seconds or so.

If you don’t want to eat the cake directly from the mug or dish, allow it to cool completely. Then run around the sides with a knife and it should pop right out! Eat plain or topped with sugar-free icing (see note).

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I enjoyed eating it piping hot right out of the ramekin.

Note:

I blended 1 cup of xylitol into powdered “sugar,” and used the powdered sugar with a tiny bit of milk to make the icing.  You can also use a little bit of plain yogurt to make a yogurt icing.

Store the powdered xylitol with a 1 teaspoon of cornstarch to prevent clumping.

“Easy Minute” Almond Muffins

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I always get up early on Sunday mornings to read a little or to find an interesting breakfast recipe to make for Peter and the girls.  This morning, I brewed myself a tea and continued with my reading of The Life-Changing Magic of Tidying Up.  Yesterday I read only 18% of the book, and I was inspired to discard 8 trash bags of stuff.  I had a major shift of paradigm today when I read that it is not about deciding what to discard; it is about choosing what to keep. Keep only what “spark joy,” the author advised.  She also asks the reader to envision her ideal home and ideal lifestyle before beginning the process of this life-changing tidying up. 

I remember fantasizing about a clutter-free life whenever I check into an elegant hotel suite with my carefully packed suitcase.  Sometimes, I would stay for a few months with only what I had in that suitcase — each item meticulously considered — without missing anything.  Now I will contemplate all my possessions as if I were packing for a trip, except the hotel suite will be my home.

Peter got up when I was at 38% of the book, and I shared with him my vision for our house.  He looked a little dubious, but said, “Sounds great.”  He is the easiest person to live with.

In the mood to streamline, I made microwaved almond muffins for breakfast.  It is so simple and quick to make — literally just press the “easy minute” button.  They were fluffy, moist and yummy.

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Ingredients for microwaved Muffins:

1 1/3 cup almond flour

3 tbsp black molasses 

1 tsp baking powder

1/2 tsp vanilla extract

1/2 tsp almond extract

2 tbsp coconut oil (melted)

1/8 tsp salt

3 large eggs

1/4 cup almond milk or milk of choice

1/4 tsp xanthan gum (optional)

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Preparation:

Add all wet ingredients into the blender, and then add all the dry ingredients on top.  Blend until smooth.  Pour batter into rinsed ramekin 3/4 full and microwave for 1 minute.  Instead of greasing the ramekins, I just rinsed them and left them wet.  The muffins came out from the ramekins very easily after microwaving.  You may need to test your microwave and decide on the time needed to make a perfect “mug pancake.” I simply pressed “easy minute” on mine.  If you use a real mug to make these, you will probably need 90 seconds.

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Buttermilk Blueberry Pancakes

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Audrey’s double spatula technique

We all stayed up until well after the Auld Lang Syne was sung, and the girls got their first taste of Moscato & Mango.  We were going to sleep in until ten, but Peter and I got woken up at around 7:30am by the commotion outside our window.  Groggily Peter opened the drapery and peered out.  “Oh, two police cars and a big truck across from our driveway,” now he was up. “Oh, three, four, five police cars!” Now he was really awake.  Peter went out to find out what was going on.

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Apparently two thieves were burglarizing the home construction site across the street from us, and they triggered the silent alarm.  The project manager saw them from his home on the surveillance camera and called the police.  They were still loading tools and copper pipes into their stolen truck when the police arrived and caught them red handed.

That was too much excitement too early in the morning.  And I hoped that this was not in anyway a harbinger of things to come in 2015.  New Year’s resolution: buy a set of surveillance cameras.

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There we were, awaken unexpectedly by a burglary on a beautiful sunny New Year morning.  Audrey whipped up some buttermilk pancakes for us to restore our spirit.  They were not the kind I used to make with alternative flour or other substitutes.  They were made of real wheat flour. A rare treat in this household.  And they were delicious beyond words.  Well, the maple syrup was a sugar-free substitute but honestly no one could’ve known the difference.  Our favorite maple flavored syrup is Joseph’s All Natural Flavor Sugar Free Syrup.

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Buttermilk Pancake Ingredients:

2 cups 100% whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons xylitol or sugar

2 large eggs, lightly beaten

3 cups low-fat buttermilk

2 tablespoons coconut oil, plus more for pan

1 cup fresh blueberries

Preparation:

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 2 tablespoon melted coconut oil; whisk to combine.

Pour 1/3 cup of batter for each pancake in a greased pan on medium heat. Sprinkle blueberries on the pancake before flipping.

Serve warm.

This recipe was adapted from marthastewart.com

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